This recipe blends flavors and textures in an intriguing way. The cheese's texture is rich and creamy, in contrast to its crust. Figs and almonds add deep, rich flavors to the dish. The pungent backdrop of the mesclun lettuce mix pulls all the elements together.
1. Dry the goat cheese on paper towels. Gently dip the cheese into the bread crumbs and place on sheet pans. Chill at least 2 hours or overnight.
2. For each serving, bake 2 rounds of goat cheese in a 450 degree oven until lightly browned, about 10 minutes. Let the cheese cool while roasting the figs. Lightly grill the figs to heat. Toss 3 ounces mesclun and 3 to 4 pear slices with 1 ounce vinaigrette; season with salt and pepper. Mound on a chilled plate. Top with goat cheese rounds, figs, and a few almonds.
To roast figs for this salad, remove the top portion of the stem. Season with salt and pepper and place the figs in a 2-inch-deep hotel pan. Add enough chicken stock to cover the figs halfway. Add a bay leaf and a thyme sprig. Cover and roast at 350 degrees until tender and plump, about 20 minutes. Warm skin-side-down on a grill just before service, if desired.
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 10|
|Calories from Fat: 187 (48%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 35.4mg||11 %|
|Sodium 1064.2mg||37 %|
|Potassium 418.3mg||11 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 40.3g|
|Protein 15.4g||22 %|
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Calories per serving: 393
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